Put a bit (maybe a Tbsp) of olive oil in a large soup pan and heat. Add the chopped onion and minced garlic. Let cook, stirring often, for 2-3 minutes.

Add the chopped pepper, carrots, jalapeno and sweet potato to the pot.

Add the two cans of tomatoes and stir well. Fill one of the cans with water and add that as well.

Rinse the spicy black beans just a bit and add them to the mixture. Add the quinoa and lentils.

Next add the can of tomato paste and stir well. Tomato paste can be sticky so make sure to get it distributed throughout the mixture.

Toss in the chili seasoning mix.

Turn heat down to low and simmer for 45 minutes.

Add the cup of frozen corn, stir, and simmer for another 15 minutes.

Top with shredded cheese and enjoy.

You could easily make this in the crock pot – just omit the olive oil at the beginning and pile everything in the crock pot, stir, and cook on low for 8 hours or high for 4 hours, adding the corn in just about 15 minutes before you’re ready to eat.

What’s great about this chili is that it’s so flexible – I’ve added or omitted vegetables depending on what I have on hand and I’ve used sprouted legumes or chickpeas instead of lentils. Any version is great!